Mom's Traditional Cuban Mojo Recipe

February 6, 2013

At the risk of being disowned, I recently shared my mom's recipe for Cuban Mojo with my friend Giovanny from Chat Chow TV. Since then, I've had several people ask for the recipe so in an attempt to make it easier on myself, I've decided to just post it on here. It has to be our little secret, because my mother does NOT need to know I posted her recipe on the internet! I may be an adult but lets face it, her chancleta knows no bounds.

So here it is!


- The juice from 11-12 sour oranges
- 6 minced bulbs of garlic (yes BULBS! whole lot of garlic going on!)
- 4 laurel leaves
- 1 Tbsp of Oregano
- 1 1/2 Tbsp of Cumin
- 1 Tsp of fresh ground black pepper
- 3 Tsp of salt
- 1 Tbsp of Badia's Sazon Completo (for good measure)

Combine all ingredients and whisk together in a large bowl. Using a funnel pour into a 1 liter bottle and keep refrigerated until ready to use. It will be good for roughly 7-14 days in the refrigerator until you're ready to marinate some delicious lechon, chicken or your first born.

Now remember, this is our little secret!

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